How to Cook a Steak on Cast Iron

my name is Taylor this is foods and fixes and today we're going to show you how to cook the steak now there's a lot of different ways to do it there's a sous-vide technique there is the reverse sear technique but this is the basic hot pan good cut of meat that's really all you need so the first step on how to cook a steak is you need a good cut of meat so we have today is the ribeye and there's a lot of are playing in ribeye it's a good ratio of fats protein and particularly what we have is one with a ton a ton of marbling you'll see different grades everybody when you go to the supermarket you've got your choice grade you've got prime grade that you've got walk you in American Kobe and all that is is the higher the grade the more specks of fat there are in protein so that's what we are talking about we talk about marbling and there's a ton of it in this cut not a very thick cut it's maybe like maybe half an inch or close to an inch so this doesn't need a lot of time but what you want is you want a lot of marbling you want that because the fat equals flavor next step get a really hot pan so this is a cast iron skillet as you can see it's already starting to smoke we put it on high heat and this pan is pretty much ready so we're gonna get the steaks prepped but typically you just don't want to use a nonstick it's just not good for the pans lifespan because if you put in something really hot on the pan it'll eventually degrade so you want something good like a nice call high quality cast iron pan or stainless steel skillet third step seasoning so with a sake like this it's got so much flavor so much fat in there that we don't bleeding lunch so I'm just going to be some kosher salt and that's really all you need after the steak is done cooking you can add some temper I just don't like that pepper when you're cooking on such a high heat surface because pepper is going to burn so we're going to be very liberal with the seasoning because with a steak that salt is going to get lost a little bit on that pan so you know you don't want to under seasoned there's nothing worse than an under seasoned steak so be very liberal with the salt you so we're putting we put the stakes down for this year it's a pretty big cut so you probably only need two to three minutes the best way to check if it's done thermometer you can try all these different techniques oh you know push it on your hand and sing as the beat springs back this is the most accurate way to do it so once we have a good hard sear we'll flip it over and that's when I'll stick in the thermometer to check on the reason so I like to let it is about 125 at that point I think it's done I can take it off and it'll add is resting the cook is going to the stick is going to climb up to about 135 internal temperature which is a perfect medium-rare okay so the steaks are done cooking it was literally about three minutes on one side two minutes on the other and right now the most important step is to rest the meat so it looks good it looks delicious I want to go ahead and eat it right now but that would be a mistake you need to give the meat some time to rest let the juices recirculate back into the meat and then when we cut into it it'll be juicy it'll be delicious it's going to climb up the temperature a little bit as well so when we took it off the heat it was about 125 on the thermometer or so at this stage you can also add some more seasoning if you like because again we use such a hot pan that it would have probably scorched any seasoning your dad to it besides the salt so I'm going to go ahead and put some fresh cracked black pepper on there and then I'm going to give it about five minutes to rest and at that point we can cut in and start eating all right so let's give this a try so I get turned out pretty good very good Wow ribeye is probably my favorite cut of beef and the reason is it's just so flavorful and that was really good so if you ever come across me that looks that marbled it's going to taste good it's hard to mess it up the only thing you can really do is overcook it because that fat will get really chewy so we did a good job here whenever you cook a steak this method you're going to get a pretty hard crust but you're going to get that gradient where it's a little well done and then medium and then medium rare right the mill but we did a good job here so I would give it a try guys and this is as basic as it gets it's just hot pan it's it's meat that is you know a good quality cut of meat and it's just keeping an eye on it making sure that you don't overcook you give it time to rest and it'll turn out good so if you guys liked the video please click like and also subscribe for future videos we're trying to do as many as we can and along the way if you want more information you can check out foods in Texas calm thank you

Channel: Foods and Fixes

Views: 217,804

Rating: 4.5575333 out of 5

Keywords: How-to (Website Category), Cooking (Interest), Food (TV Genre), Steak (Food), ribeye, Rib Eye Steak (Food), cast iron, sear, maillard reaction, pan, foods and fixes, taylor

Id: 6tMu2IvcDjk

Length: 6min 28sec (388 seconds)

Published: Sun Jun 07 2015